The Deer and its Story… | Eugenio Boer

Ingredients for 4 people

For the raspberry and mustard coulis

• 100 g mineral water
• 50 g caster sugar
• 150 g fresh raspberries
• 2 drops of mustard essence

Method

Put the water and sugar in a small saucepan and bring to 121°C; then add the raspberries and cook for 5 minutes. Blend everything and pass through a fine sieve, adding the 2 drops of mustard essence.

For the venison

• 200 g Italian venison fillet
• Garda extra virgin olive oil
• Salt and freshly ground black pepper

Method

Cut the venison fillet into fairly large, irregular cubes measuring 1/2 cm per side and season with a little oil, salt and a pinch of pepper.

For the licorice root powder

• 50 g Normandy butter
• 35 g almond flour
• 15 g licorice root powder
• 30 g caster sugar
• 2 g freshly ground salt

Method

Mix all the ingredients in a stand mixer with the paddle attachment, making sure to take the butter out of the refrigerator in advance and allow it to soften. Bake in the oven at 160°C for 10-12 minutes, stirring the mixture occasionally with a spoon.

For the foie gras mousse

• 100 g goose foie gras from farms that respect animal welfare
• 100 g cream
• 10 g Madeira
• 200 g fresh whole milk
• 3 g ground salt
• 1 g ground black pepper

Method

Soak the foie gras in milk overnight. The next day, while reducing the cream in a saucepan over low heat, drain the foie gras from the milk and marinate it with the Madeira, salt, and pepper. When the cream has reduced by half, drain the foie gras from its marinade and add it to the saucepan with the cream. Cook for another 10 minutes, blend, pass through a fine sieve and finally place the mixture in a piping bag and leave to rest in the fridge for 2 hours.

All photographs are by Federico Cicogna